Why It Works
- Bringing the cream to a simmer rather than a boil keeps the chocolate smooth and creamy.
- Letting the chocolate and cream stand together prevents the chocolate from melting too fast.
- Cooling the ganache improves its consistency.
Caramelized white chocolate has a wonderfully toasted, butterscotch-y flavor that reminds me of dulce de leche. Use it as a simple sauce, drizzle it over your favorite ice cream, or pour it over a crumb-coated layer cake as a shiny glaze.
- 8 ounces heavy cream or full-fat coconut milk (1 cup; 225g)
- 12 ounces caramelized white chocolate, such as Valrhona Dulcey (2 cups; 340g), roughly chopped
- Salt, to taste (optional)
In a 2-quart stainless steel saucier, warm cream over medium heat until steaming-hot. Meanwhile, place caramelized white chocolate in a medium bowl. When cream begins to bubble around the edges, remove from heat and pour over chocolate. Let stand 30 seconds, then whisk gently to combine. If you like, season to taste with a pinch of salt. Let stand at room temperature until 74°F (23°C), about 30 minutes, stirring from time to time to ensure it cools evenly. Use as a sauce or glaze for cake.